Safety Assessment of Dairy Microorganisms, Streptococcus thermophilus and Lactobacillus bulgaricus, Isolated from Traditional Yoghurt Cultures
The traditional fermented food consumption has become very popular because of the increasing public concern about food additives. Lactic Acid Bacteria (LAB) species have traditionally been used as starter cultures in the production of fermented food. LAB can acquire antibiotic resistance from other...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2018-07-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1778 |
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